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Recipes

Moroccan Oven-baked Fish

Moroccan Oven-baked Fish

INGREDIENTS: Fish: ± 1.5kg Cob / Red Roman / Steenbras Can be used whole or filleted.   VEGETABLES: 1kg carrots 1kg potatoes 500g tomatoes 2 sweet peppers (red / yellow) 1 lemon, sliced 250g calamata olives   All vegetables to be sliced into chunky rings. Carrots and potatoes have to be parboiled.   CHERMOULA MARINADE: 3 Tbsp parsley, chopped 3 Tbsp fresh coriander, chopped 3 Tbsp lemon juice Zest of 1 lemon 1½ Tbsp garlic, crushed 1 Tbsp Paprika 1 Tbsp ground cumin 2 tsp Turmeric 2 tsp crushed black peppercorns ½ tsp ground ginger         ½...

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Apricot Bran Loaf

Apricot Bran Loaf

Ingredients:  300ml boiling water 250g dried apricots (chopped) 50ml butter 2 eggs (beaten) 5ml vanilla essence 210g cake flour 5ml baking powder 5ml salt 5ml bicarbonate of soda 140g sugar 90g All Bran Flakes 100g chopped pecan nuts   Method: Pour boiling water over apricots and butter. Allow to cool. Add eggs and essence. Mix with a spoon Add the rest of the ingredients. Blend well. Pour into a lined greased loaf tin. Bake @ 180ºC for ±40min Cool completely and drizzle with icing sugar.   Serving suggestion Cut into slices and spread with butter.  

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Mince Curry

Mince Curry

Ingredients: 1kg lean mince 4 Tbsp oil 2 large onions (finely chopped) 1 box SpiceMecca Mince Curry spice 1 Tbsp garlic & ginger paste ½ tin (200g) chopped tomatoes 2 tsp tomato paste 5-6 potatoes, halved 2 cups (500ml) water Salt to taste Method: Wash and drain mince. Braise onions in oil until golden brown. Add SpiceMecca Mince Curry spice and braise for 2 minutes. Add garlic and ginger paste, chopped tomatoes, tomato paste, potatoes, salt and 1 ½ cups of water and stir. Cook for 20 – 25 minutes on medium heat Add mince. Stir well, add ½ cup...

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Beef Steak Wellington

Beef Steak Wellington

INGREDIENTS 1 sheet of Puff Pastry Dijon Mustard 4 portions of Beef Fillet weighing ± 200g per slice Crushed Peppercorns ± 1 tsp Salt (to taste)   METHOD Season the meat with salt and pepper. Seal in a hot pan. Do not overcook, set aside and leave to rest. Brush Fillet with Dijon Mustard.   CREAMED MUSHROOM FILLING INGREDIENTS   2 punnets of Button Mushrooms 40g Butter 1 Tbsp Olive Oil 1 cube Beef Stock 1 sprig of Rosemary (or ½ tsp dried Rosemary) 1 clove of Garlic 1 Tbsp SpiceMecca Barbeque Spice (Garlic & Lemon) ½ tsp Black Pepper...

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CRÈME BRULÉE

CRÈME BRULÉE

INGREDIENTS: 500ml full cream milk 1 ½ L fresh cream 28 egg yolks 300g sugar 4tsp vanilla essence pinch of salt brown sugar   METHOD: In a pot, heat milk & cream to just boiling point. With a hand whisk, vigorously blend together the egg yolks, sugar and vanilla essence. Whilst whisking continuously, slowly add the hot liquid to the egg mixture Leave to cool completely at room temperature, then preferably refrigerate overnight. Pour into ramekin bowls and place them in a baking tray, containing a 2cm layer of water. Bake @ 130 degrees for ± 1- 1 ½ hours...

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